SPANAKOPITA (Spinach Pie)

By Eleni Franklin

1 # filo (about 12 - 15 sheets)

2 packages (10 oz ea) frozen spinach or 1# fresh

2 sticks butter, melted

1 # onions, finely chopped

1/2 C chopped parsley

1/2 C chopped dill

1 tsp salt

1/2 tsp pepper

6 eggs, beaten

1 # cheese; feta (crumbled finely), hoop, or cottage (I combine all three)

PREPARATION:

Thaw spinach; squeeze out all excess liquid. Lightly sauté onion.  Add onion, parsley, dill, salt, pepper, cheese(s) & eggs to spinach. Mix thoroughly. Lightly brush bottom of 9"x13" (or 15") pan with melted butter. Lay gently 7 (approx.) sheets of filo, brushing w/melted butter between each layer. Pour in spinach mixture & spread evenly. Place remaining 7 layers of filo on top, brushing with melted butter between layers.

Tuck in all edges. Brush top generously with butter. Score top sheet (2 1/2" x 2").  Bake at 350 F for 45 minutes until golden brown.   Remove from oven & cool 1/2 hr. Cut into serving pieces.  YIELD: 20 servings

Corn Chowder

By Roz Brown

2 large onions, chopped
5 pounds potatoes, peeled and cubed
4 cans cream-style corn
3 cans whole kernel corn
1 cup water*
4 cups milk*
1 can evaporated milk*
Tarragon to taste (instead of salt and pepper)
1 pack of bacon/or jar of bits

Sauté onion in bacon drippings if cooking bacon, or butter if not. Pour into pot once sautéed with potatoes and water. Cover and simmer until potatoes are tender. Stir in milk, corn and tarragon, stirring frequently. Add bacon to taste when eating. *I like my soup thin and added a lot more liquid. Keep to the recipe for thicker soup.

Tarragon fun facts: Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, fish and egg dishes. Tarragon is one of the main components of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor.

Tarragon is used to flavor a popular carbonated soft drink in the countries of Armenia, Georgia and, by extension, Russia and Ukraine. The drink—named Tarhun (թարխուն, pronounced [tarˈxuːn]; Тархун), which is the Armenian, Persian and Russian word for tarragon—is made out of sugary tarragon concentrate and colored bright green.

Roz Tarragon fun fact: how I discovered it's use in potatoes and salads, I don't remember - just remember that it's a strong herb like curry so start small.

Roasted Tomato Soup
By Jocelyn Denyer

6 lb plum tomatoes, quartered lengthwise
6 large garlic cloves, unpeeled
6 Tbsp shallot, finely chopped
1 tsp oregano
2 Tbsp butter
3 c chicken broth
1/2 c heavy cream
salt and pepper
lemon juice

Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly roll pans. Add the garlic to 1 of the pans and bake in a preheated 350 oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes cool in the pans on racks.
In a heavy saucepan cook the shallot and oregano in the butter over moderately low heat, stirring until the shallot is translucent. Add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth. Simmer the mixture, covered, for 15 minutes.
In a blender puree the soup in batches until it is very smooth. Strain back into saucepan and whisk in the cream. More broth can be added if necessary to reach the desired consistency. Add lemon juice and salt and pepper to taste.

Very Veggie Lasagna

From Shirley Paoule

2 medium carrots, julienned

1 med zucchini, cut into 1/4" slices

1 med onion, sliced

1 c broccoli florets

1/2 c sliced celery

1/2 c julienned sweet red pepper

1/2 c juliened green pepper

2 garlic cloves, minced

1 tsp salt

2 Tbsp vegetable oil

1 jar (28 oz) spaghetti sauce

14 lasagna noodles, cooked and ddrained

4 c (16oz) shredded moxxarella cheese

In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 c spaghetti sauce in a greased 9x13. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350 for 60 - 65 minutes or until bubbly. Let stand for 15 minutes before cutting. Serves 12.

The Best Potato Salad Ever

from Shirley Paoule

3 pounds unpeeled red potatoes

1 Tbsp vinegar

3/4 c onion, chopped

3/4 c red pepper, chopped

3/4 c celery, chopped

1/2 c finely chopped dill pickles

3 hard-boiled eggs, chopped

3/4 c mayonnaise

In a large pot, cover potatoes with salted cold water and bring to a boil over high heat. Cook until they're easily pierced with a skewer, about 40 minutes. Meanwhile, combine remaining veggies and eggs in a large bowl. When potatoes are done, drain and cut into 1/2" pieces while still warm. Transfer to the bowl with the veggies and sprinkle with 2 Tbsp dill pickle juice and vinegar. Toss salad gently with mayonnaise. Season with walt and pepper. Chill before serving.

BLT Bites

From Jocelyn Denyer

1 cup mayonnaise
1 (8-ounce) carton sour cream
1 pound bacon, cooked and crumbled
2 large tomatoes, chopped
Frozen chopped spinach, thawed and squeezed dry
2 cucumbers, peeled and sliced

Combine mayonnaise and sour cream in a medium bowl, stirring well with a wire whisk; stir in bacon, spinach, and tomato. Spoon 1 tablespoon onto individual cucumber slices, or serve with Melba toast rounds.

Shepherd's Pie

From Shirley Pauole

1 lb ground meat

1 tbsp vinegar

1 tsp hot pepper

1 tsp paprika

1/4 tsp dried oregano

1 tsp chili powder

1 small onion

15 oz corn - drained

3 large potatoes

1/4 cup milk

1 tsp butter

1/4 tsp salt

dash of pepper

Shredded cheese

Combine meat, vinegar and spices. Cook in skillet until browned. Add onion and cook until onions begin to glaze. Spread on bottom in slow cooker. Spreak corn over meat mixture. Boil potatoes until soft. Mash with milk, butter, salt and papper. Spread over meat and corn. Cover and cook on low 3 hours in a crock pot. Sprinkle with cheese before serving. (I didn't use any hot pepper and I didn't have any dried oregano so I substituted one drop of oregano essenial oil).

Bacon and Potato Chowder

From Salena Thomas

8 slices bacon cut in 1" pieces
2 cups cubed 1/2" potatoes
1 cup chopped onions
1 c sour cream
1 1/4 cup milk
1 can cream of chicken soup
8 oz frozen corn
1/4 tsp pepper
1/4 tsp thyme

Cook bacon over medium heat for 5 minutes. Add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (15 - 20 minutes). Add remaining ingredients. cook 10 - 12 min, stirring occasionally.

Cabbage and Irish Sausage

From Roz Brown

1 head of cabbage
1/2 red onion
Nature's Way Seasoning
1 package sausage links with garlic*
(or sweet Italian sausage is fine)

Bring about 1 cup of water to a boil in a large pan with seasoning. Saute onion in separate skillet. When onion is done, add to boiling water. Slice and wash the cabbage and add to boiling water and cover. Reduce heat to medium and it should only take about 15 - 20 minutes to boil down. Watch for it not to run dry and you don't want too much water either. In the meantime cook the sauage in the skillet. When done, slice and add to the cabbage and serve.
*some grocers will sell this during the St. Patrick holiday season. All other times I use regular sausage.

Black Bean and Corn Salsa

From Salena Thomas

1/2 large sweet onion, chopped
1 green pepper, chopped
1 tbsp minced garlic (a little less than a tbsp from the garlic in a jar)
1 lb roma tomatoes, chopped
15 oz can black beans, drained
15 oz can black eyed peas, drained
15 oz can corn, drained
16 oz bottle Zesty Italian Dressing
1/2 tsp coriander (opt)
chopped green onions to tase (opt)
chopped jalepeno to taste (opt)

Mix and refrigerate 4 hours. Serve with corn chips or lime chips. (I put in about 2 green onions and no coriander or jalepeno.)

Mixed Salad with Asparagus Ribbons
From Jocelyn Denyer

6 thick white asparagus spears
½ bag fresh chervil
1 bag mesclun or mixed salad greens with arugula

For the Dressing:
1 tsp honey
A pinch of wasabi or very sharp mustard
3 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
Salt and pepper

Trim ends of asparagus and lay in cold water for an hour. Peel asparagus and with your peeler and cut ribbons. Start from bottom end and peel towards tip. Pluck the chervil leaves apart. Make the dressing.
Arrange salad mixture on a plate adding chervil leaves. Decorate with asparagus ribbons. Sprinkle with dressing just before serving.